Choux Dough

Perfect to be filled with any flavor of cream - chocolate, vanilla, earl grey, spice, or anything...great?!

Recipes on my Blog:

- Eclairs

Choux Dough

- Step 1 - Simmer

100 ml milk (3.5 oz)

100 ml water (3.5 oz)

1/2 teaspoon salt

2 tablespoons sugar

5 1/2 tablespoons unsalted butter

- Step 2 - Flour and Cook

1 cup flour - sifted

- Step 3 - Add the Eggs

4 eggs - one at a time

- Step 4 - PASTRY BAG!

- Step 5 - Bake!

- Step 6 - Poke and Cool

- Step 7 - Make the Holes

- Step 8 - Fill the Choux

Choux Dough

- Step 1 - Simmer

In a medium sized pan mix in the 100 ml of milk, the 100 ml of water, 1/2 teaspoon salt, 2 tablespoons sugar and 5 1/2 tablespoons butter on medium heat. Bring to a boil and take off the heat. Move to step 7 quickly.

- Step 2 - Flour and Cook

Put the flour into your wet mixture in the pot. Mix the flour in well till it becomes a dough.

After the mixture becomes solid place it back on the stove on medium heat and heat the dough back up for one or two minutes, but don't cook it.

- Step 3 - Add the Eggs

Move your dough into a medium sized bowl and add the first egg. Once incorporated add the next egg and once that is completely mixed in add the next one and mix, and then add the last one and mix well.

Tip: I started to mix this with my hands because my spoon sucks, but I was also able to feel that each egg was mixed well.

Your batter should be sticky and cling to the spoon, but also fall off as well.

- Step 4 - PASTRY BAG!

Spoon your batter into a pastry bag making sure all our batter is in because you won't want to try to get more in there afterward.

You have a few different options:

You can make long thin lines of the batter.

Or you can make a round dot.

Tip: If you twist the end of your piping bag at the end of your choux the ends don't become elongated and weird.

- Step 5 - Bake!

Place the dough in the oven for 10 minutes at 350 F. After the ten minutes open the oven and leave it cracked open with a wooden spoon to let the moister out while the choux bakes another 30 minutes. (The bake is 40 minutes total; 10 with the door closed and 30 with it ajar.)

If you notice your eclairs getting really dark in color you can take them our because they should be a golden brown color.

- Step 6 - Poke and Cool

Leave the choux on the pan as they cool and poke a hole in each end or the bottom to let air out. The hole should not be very big, but just the size of a toothpick.

- Step 7 - Make the Holes

After the choux have cooled completely you can turn them over and put a hole or a few holes in the bottom.

Or you can cut the choux in half.

- Step 8 - Fill the Choux

Fill the choux with whatever cream you are using and enjoy!